Enzymatic cocktail production by a co-cultivation Solid-State Fermentation for detergent formulation

Abstract

The industry of detergents is one of the main claimers of enzymes. Here we show a promising technique, a co-cultivation Solid-State Fermentation (SSF) of Aspergillus niger and Aspergillus oryzae for the production of enzymatic cocktails. It was optimized by a central composite design where a proportion 75 % of wheat bran and 25 % of soybean husk as substrate and a conidia ratio 25 % A. niger and 75 % A. oryzae were the optimal conditions. Furthermore, the cocktail was analyzed by Nanoscale liquid chromatography coupled to tandem mass spectrometry (Nano LC-MS/MS) and it was concluded that 54.17 % of proteins belong to the enzymes of interest, where 28.79 % were amylases (308.47 IU/mL), 10.56 % were proteases (2228 IU/mL,), 13.47 % were cellulases (3.97 IU/mL) and 1.34 % were lipases (0.789 IU/mL). Finally, the enzymes presented a great stability in a wide range of pH and temperatures; and an excellent cleaning efficiency against cleaning control strips indicating that they could be used for formulations.